Almond cakes, such as financiers (which are technically tiny cakes, but I made a big one), are a tradition in my family. Our familial almond cake is denser than the above cake, with larger almond chunks, and less sweetness. It’s baked for birthdays and has a hint of icing on it. Growing up, I requested pies and cheesecakes as my birthday cakes – I had something against the austerity of our cake. But now, with my more refined palate, I have grown to love almond cakes in any form. And this cake competes with our familial cake as my favorite cake for celebrations.
I’ve made this cake before. In fact, I’ve chronicled making it before on this blog, when I tried to make a gluten free version of it. It didn’t work.
This time, I accepted the gluten (I love gluten) and also added two new elements to the cake. The first was a hint of rosewater, added at the end, to round out the flavors in the cake. The second was some blackberries, added to the cake just before it baked. The result? One of the best cakes I’ve made in recent years.